Tasso Hollandaise



Makes 3 cups

Recipe from

Southern Living


8 egg yolks
1/4 cup fresh lemon juice
2 tablespoons white wine
2 cups butter, melted
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup finely chopped tasso ham (about 6 ounces)*


Whisk yolks in top of a double boiler; gradually whisk in lemon juice and wine. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth; whisk in salt and red pepper. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°. Stir in tasso. Serve immediately.

*1/2 cup diced, cooked andouille sausage may be substituted.

Kitchen Express: Prepare 2 (0.9-ounce) packages hollandaise sauce mix according to package directions; stir in tasso. For testing purposes only, we used Knorr Hollandaise Sauce Mix.

Chef Tory McPhail,

Commander's Palace, New Orleans, Louisiana,

Southern Living

April 2004
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